Heat Flying Olive EVOO’s in a heavy skillet (cast iron, for instance), on medium heat. Season pork chops with sea salt and pepper. When the Flying Olive EVOO begins to shimmer, carefully add the pork chops. Cook until brown, about 3-4 minutes per side. Remove the pan from the heat and place pork chops on a plate. Cover with aluminum foil to keep warm.

Whisk the Gravenstein Apple Balsamic Vinegar, Sherry, and Dijon mustard together in a cup. Add the minced garlic to the warm pan and stir until the garlic becomes fragrant, about 1 minute. The pan should be warm but not hot. Remove it from the heat. Carefully add the Gravenstein Vinegar, Sherry, Dijon mustard mixture to the warm pan-carefully! If the pan is too hot, the sherry could catch on fire. That would definitely put a dent in your dinner plans! Scrape up the browned bits from the bottom of the pan. Add the sage, thyme, and red pepper flakes. Cook the sauce down for about 10-15 minutes until it is reduced and thickened.

Add the pork chops back into the pan and baste with the sauce. Warm for about 1-2 minutes until they are warm, being careful not to overcook.

Serve with a few spoonfuls of the sauce. The sauce is delicious over rice.